Article Views:
1005
Ezine ready page
Ezine ready page
Posted on October 14, 2007 by Frederic Haislip | Posted under Food & Drink
How To Enjoy The Delicious Aussie Passionfruit Cheesecake Delight
|
In order to make this delicious cheesecake, you will need the following ingredients. For filling, you must have: 250 grams of reduced fat cream cheese at the room temperature, one cup of reduced fat condensed milk, also at the room temperature, the juice of two lemons, the lemon zest from one lemon, one cup of whipping cream and one teaspoon of vanilla essence. For the base, you will need two cups of finely crushed plain sweet biscuit crumbs, two rounded teaspoons of cocoa powder and two or three oz of melted butter. The topping is made from one cup of passionfruit pulp, two rounded teaspoons of gelatin and two oz of hot water. The recipe First, you start with the base. Mix the biscuit crumbs, the sifted cocoa powder and the melted butter altogether. Then, put it into a greased pan and press it hard. Put the base in the refrigerator and then prepare the filling. One tip to know if you got the base done right: take a little from it and squeeze it in your palm. It must take the form of a ball. If this does not happen, add some melted butter so the base won't crumble when it cools down. For the filling, use an electric mixer to beat the cream cheese until it becomes softened and downy. After that, pour the condensed milk, the lemon zest and the vanilla essence and mix them together. Put the cream in another container and whisk it until it forms hard peaks. Then, mix the lemon juice with the cream cheese and the condensed milk. You will know when the lemon juice reacts with the rest, as the cream becomes thicker. Use a slow pace to beat well the whipped cream. All the mixture must be put now on the cold base. Take the cake and put it into the refrigerator. In three hours, it should be firm and ready for topping. Topping For topping, first, dissolve the gelatin into some hot water. Then combine the gelatin with the passionfruit pulp in a small bowl and put it in the refrigerator. Do not let it become solid. Check to see if it still can be poured and then put it over the cheesecake taken from the refrigerator. Put the now ready cake back into the refrigerator. It can be served after several hours. About The Author: Frederic Haislip is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit - http://www.articleclick.com |
Tags:
